Apple Crumble Breakfast Cookie

Ingredients

Dry Ingredients

• 2 cups Chantal Organics Apple Crumble Grainola
• 3/4 cup Chantal Organics Desiccated Coconut
• 1/2 cup Chantal Organics Buckwheat Flour
• 1/2 cup ground almonds
• 1 tsp Chantal Organics Ground Cinnamon
• 1 tsp Chantal Organics Baking Powder
• 1/2 tsp Chantal Organics Fine Sea Salt

Date Mixture

• 1 cup dates
• 1/2 tsp Chantal Organics Baking Soda
• 3/4 cup boiling water

Wet Ingredients

• 1/4 cup Chantal Organics Coconut Oil, melted
• 1/4 cup Chantal Organics Apple Syrup
• 2 Tbsp Chantal Organics Almond Butter

Method

1. Place the dates in a heat proof bowl, sprinkle over the baking soda and pour over the boiling water. Allow the dates to soak while measuring out the rest of the ingredients.
2. Preheat the oven to 170ºC fan bake and line 2 baking trays.
3. Combine all the dry ingredients in a mixing bowl and stir well to combine.
4. Melt the coconut oil either in a small pan over low heat or in a microwave.
5. Combine the coconut oil with the remaining wet ingredients and stir until smooth.
6. Place the date mixture in a food processor and blend until you have a date paste (a few chunks are ok).
7. Add the wet and dry ingredients to the date paste in the food processor and pulse to combine.
8. Place spoonfuls of mixture onto the prepared baking trays and shape into round cookies – aim for 6 cookies per tray.
9. Bake the cookies in the centre of the oven for 10 to 12 minutes, or until the tops look set and they feel firm when pressed lightly.
10. Remove cookies from the oven and allow them to cool on the baking trays for 10 minutes, before transferring to a wire rack.
11. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.